Turkey Soup

from Southwest Cooking, Beekman House, 1992. ISBN 0-517-68757-7.

This is a filling and tasty turkey soup. We try to keep some in the freezer for lunches and for when we're sick.

Ingredients

2 turkey legs (2-3 pounds total)
1 or 2 large carrots, coarsely chopped
1 medium onion, coarsely chopped
8 cups water
1 bay leaf
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 can (15.5 ounces) chick peas, drained
1/2 cup uncooked small pasta shells
1 teaspoon dried oregano, crushed
1/2 cup canned diced green chillies
1/2 cup chopped cilantro
Salt
Ground black pepper

Directions

Place turkey legs, carrot, onion and water in 8-quart kettle. Combine bay leaf, cumin seeds and peppercorns in cheesecloth bag or tea ball. Add to kettle. Bring to a boil over high heat. Cover; reduce heat and simmer 1.5 to 2 hours or until turkey is very tender. Remove turkey to plate with slotted spoon; let cool. Reserve vegetables and broth. Discard skin and bones from turkey; cut meat into bite-size pieces. Reserve. Discard seasoning bag. Place reserved vegetables, broth and chick peas, a portion at a time, in blender or food processor container fitted with metal blade; process until smooth. Return to kettle. Reheat soup to boiling. Stir in pasta shells and oregano. Simmer, uncovered, 10 minutes or until pasta is tender but firm to the bite. Return meat to soup. Add chillies and 2 tablespoons of the cilantro. Season with salt and pepper to taste. heat to simmering. Serve in individual bowls. Garnish with the remaining 2 tablespoons cilantro.

Serves 6.

Comments

Gets better after a day or two. We've substituted a large potato for the chick peas, and boiled it with the broth.

Jim Plank

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